Description

Craving a quick, vibrant dish with bold Asian-inspired flavors? Sweet and Spicy Chicken and Cashew Fried Rice combines tender chicken thighs, crisp carrots, and crunchy cashews with a zesty mix of chili oil, sweet chili sauce, and fresh ginger.

Ingredients

Scale

Sweet and Spicy Chicken and Cashew Fried Rice uses simple, bold ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

2 tablespoons vegetable oil, divided: For stir-frying.
1 large egg, beaten: Adds protein and texture.
2 boneless, skinless chicken thighs, cut into ½-inch pieces: Tender, flavorful protein.
Kosher salt: Seasons to taste.
1 cup shredded carrots: Provides crunch and sweetness.
1 tablespoon Asian sweet chili sauce: Adds sweet-spicy depth.
1 teaspoon finely grated fresh ginger: Brings warm, zesty flavor.
1 teaspoon soy sauce: Contributes umami richness.
3 cups cold cooked long-grain white rice: Forms the hearty base.
1 to 1 ½ teaspoons Asian chili oil: Adds adjustable heat.
2 tablespoons roasted salted cashews: Provides crunchy, nutty flavor.

Why These Ingredients Matter

Chicken Thighs: Juicy and flavorful, perfect for quick cooking.
Sweet Chili Sauce and Chili Oil: Create a sweet-spicy balance for authentic Asian flair.
Cold Rice: Prevents mushiness, ensuring perfect fried rice texture.
Cashews: Add crunch and richness to elevate the dish.

Substitutions and Variations

Vegetable Oil: Swap with peanut oil or avocado oil for stir-frying.
Egg: Omit for egg-free or replace with scrambled tofu for vegan.
Chicken Thighs: Substitute with chicken breast, shrimp, or tofu for vegetarian.
Carrots: Replace with shredded zucchini, bell peppers, or peas.
Asian Sweet Chili Sauce: Use 1 tablespoon honey with ½ teaspoon red pepper flakes.
Ginger: Swap with ¼ teaspoon ground ginger.
Soy Sauce: Use tamari or coconut aminos for gluten-free or low-sodium options.
Long-Grain White Rice: Substitute with brown rice, jasmine rice, or cauliflower rice (reduce cooking time).
Asian Chili Oil: Replace with sriracha or ½ teaspoon red pepper flakes mixed with 1 teaspoon oil.
Cashews: Swap with roasted peanuts, almonds, or sesame seeds.
Gluten-Free: Use tamari or gluten-free soy sauce.
Flavor Variations:
- Spicy Fried Rice: Increase chili oil to 2 teaspoons or add a sliced Thai chili.
- Veggie-Packed Fried Rice: Add ½ cup diced bell peppers or snap peas with the carrots.
- Pineapple Fried Rice: Include ½ cup diced pineapple for a sweet twist.
- Sesame Fried Rice: Add 1 teaspoon toasted sesame seeds with the cashews.
- Shrimp Fried Rice: Replace chicken with ½ pound peeled shrimp.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 tablespoons vegetable oil, 1 egg, 2 chicken thighs, kosher salt, 1 cup shredded carrots, 1 tablespoon sweet chili sauce, 1 teaspoon ginger, 1 teaspoon soy sauce, 3 cups cold rice, 1-1 ½ teaspoons chili oil, 2 tablespoons cashews.
Beat egg; cut chicken into ½-inch pieces; shred carrots; grate ginger; measure rice and seasonings.

Tip: Use cold, day-old rice to prevent stickiness; prep ingredients in advance for quick cooking.

Step 2: Cook Egg

Heat a large nonstick skillet or wok over high heat; swirl in 1 tablespoon vegetable oil until it begins to smoke.
Add beaten egg; swirl to form a flat, half-set pancake, about 10 seconds.
Scoop egg onto a plate and set aside.

Tip: Cook egg quickly to avoid overcooking; break into smaller pieces when returning to skillet.

Step 3: Cook Chicken

Add chicken pieces to the skillet; sprinkle with ¼ teaspoon kosher salt.
Cook, stirring constantly, until golden brown and just cooked through (165°F/74°C), about 4 minutes.
Transfer to a bowl.

Tip: Stir frequently for even browning; use a meat thermometer for accuracy.

Step 4: Cook Vegetables

Add remaining 1 tablespoon vegetable oil to the skillet.
Add 1 cup shredded carrots, 1 tablespoon sweet chili sauce, 1 teaspoon grated ginger, 1 teaspoon soy sauce, and ¼ teaspoon kosher salt.
Cook, stirring constantly, until carrots are crisp-tender, 1-2 minutes.

Tip: Keep heat high for quick cooking; stir to coat carrots evenly with sauce.

Step 5: Fry Rice

Add 3 cups cold cooked rice, stirring to break up clumps and spread evenly.
Cook until heated through, about 3 minutes.

Tip: Spread rice thinly to heat evenly; break up clumps for better texture.

Step 6: Combine and Serve

Return egg, chicken, and any juices to the skillet; cook, stirring and breaking up egg, until mixed thoroughly, about 1 minute.
Season with additional salt if needed; stir in 1-1 ½ teaspoons chili oil.
Sprinkle with 2 tablespoons roasted salted cashews.
Serve hot, about 1 cup per serving.

Tip: Adjust chili oil to taste; serve immediately for maximum crunch and warmth.